Insanely Delicious Grilled Cheese

I am not sure how to convey just how yummy this sandwich is. Although I love a good, basic grilled cheese sandwich, this is a whole different level of love. Though the ingredients are top notch, none are exotic or out of the ordinary. They do however become something extraordinary when put together and grilled.

INGREDIENTS
2 slices whole grain bread
1 Tbs. butter
2 slices extra sharp cheddar cheese
1 heirloom tomato or vine-ripened
1/2 avocado
3-4 large basil leaves or a generous slather of pesto

DIRECTIONS
First, slather the bread with butter and place, each slice separately, butter side down, in a preheated, low temperature cast iron skillet. Next, add the cheese to one piece of the bread, add the tomato on top of the cheese and lastly, place the basil leaves over the tomatoes. Then, add the sliced avocado to the other piece of bread and season both sides with kosher salt and fresh ground pepper. Then, cover the pan and let sit for about 5-6 minutes to let the cheese melt and the other ingredients warm up.

grilled cheese
grilled cheese

Finally, when the cheese is melted and oozing and the bread is a nice toasty, golden brown, join the two sides of the sandwich. Press to merge the combined the ingredients, then cut in half. Serve with some chips and a cup of soup for an incredibly delicious and hardy lunch. Perfect for a chilly day.

grilled cheese
Ahh, ready for the best part…time to enjoy!

NOTES
The variations on this are endless. Change the bread type, a dark rye is wonderful, change up the cheese or combine two different cheeses, wonderful. Consider adding some crispy bacon to really amp up the flavor, also wonderful.

Also, it bears mentioning that the better your ingredients, the better the sandwich. Try to find a good, whole grain, artisanal bread and good tomatoes. I used heirloom tomatoes here, however when tomatoes are out of season, you can use a good, vine ripened variety with great results.



Chicken Stew

This is perfect for a quick, week-night dinner. Although this is not a fancy dish, to be sure, it is however, very tasty. Additionally, if you have little ones, they will love it too.

INGREDIENTS
4 boneless, skinless chicken thighs, cut into bite size cubes
1 medium onion, roughly chopped
1 bell pepper, chopped
2 Tbs. butter
2 Tbs. olive oil
1 cup whole, canned tomatoes
2 1/2 cups chicken stock
1/2 cup rice (see notes below)
handful of chopped fresh basil or 1/2 tsp. dried
kosher salt & fresh ground pepper, to taste

DIRECTIONS
Preheat oven to 350º
First, brown the chicken, onion and pepper in butter and oil, in a heavy dutch oven. Then, add the remaining ingredients, breaking up the tomatoes, stir well, to combine and bring the mixture to a light boil. Next, transfer the pot to the preheated oven and bake for 30-40 minutes or until all liquid is absorbed. Finally, serve this stew with a simple salad and some crusty bread or toasted pita bread. A sprinkle of parmesan cheese is a nice addition as well.

NOTES
I usually use basmati rice for this, however a brown rice or any long grain rice, also works well. The brown rice stands up nicely to a longer cooking time and obviously adds additional fiber and nutrition. Choose what you prefer or simply what you have on hand.